Reading this on a mobile device? Try our optimized mobile version here:

February 6, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • Polish cooking focuses on fresh ingredients, versatility
    Cookbook author Marianna Dworak says the inspiration for her Polish-themed tome came from her late mother, who gave her a binder of hand-written recipes passed down from generation to generation. Dworak's recipes focus on using fresh ingredients and taking cues from other nations' fare to creatively alter meals. Reuters (2/5) LinkedInFacebookTwitterEmail this Story
Share the MISSISSIPPI difference with your customers
Harvested from bountiful waters, Mississippi catches boast a freshness and flavor like no other -- for a difference customers can taste. From sweet shrimp to succulent oysters to enticing blue crab, there's simply no substitute. Insist on premium Mississippi Seafood and bring fresh flavor to your menu. Get FREE recipes and find a supplier today!
  Culinary News 
  • Michelin's affordable dining guide adds 98 new French restaurants
    More than 600 French restaurants -- including 98 first-timers -- received the Bib Gourmand label in Michelin's latest dining guide, signifying great fare at a reasonable price. “The inspectors have noted that many chefs who have worked in the very best restaurants have now decided to open their own establishments where they serve simple, convivial, authentic cuisine at affordable prices,” says Michelin in a press release. Bloomberg Businessweek (2/4) LinkedInFacebookTwitterEmail this Story
  • Lagasse named Humanitarian of the Year by James Beard Foundation
    The James Beard Foundation honored chef Emeril Lagasse with the Humanitarian of the Year award for his foundation's dedication to children's culinary arts programs. “Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts —- especially those who come from disadvantaged backgrounds," Lagasse says. "Over the years we've stayed true to our core values of education, mentorship, passion, creativity, self-discipline." The Huffington Post (2/5) LinkedInFacebookTwitterEmail this Story

Greek Nachos with Wisconsin Feta Cheese
Set your appetizer menu apart with these Greek Nachos made with ground lamb and Wisconsin Feta Cheese. They're easy to make, yet full of distinct flavors. Bake pita chips with crumbled Wisconsin Feta until warm and soft and sprinkle with fresh mint. Then, top with meat, tomatoes, cucumbers, Kalamata olives and red onions.
Get the recipe.

  The Healthy Kitchen 
Pace® Chunky Salsa: What will you make of it?™
Delicious with crispy chips and a must-have with eggs, there's even more Pace® Chunky Salsa can do. From as-is, to amped up, to your secret weapon in your signature dish, Pace® is lightning in a bottle! Find recipe ideas or share a few of your own at
  The Worldly Chef 
  • Nam priks, the hot dips of Northern Thailand
     Zester logo
    The familiar hot-sour-salty-sweet flavor combinations that dominate in Bangkok and central Thailand make scant appearance up north. The northern Thai cook’s touchstones are dips known as nam prik ("chili water" is the literal translation), small bowls of concentrated flavor that pair beautifully with the fresh herbs and blanched or uncooked vegetables, such as fresh and leafy greens, cucumbers, tart cherry tomatoes and winter squash, that are always presented alongside. Check out the trio of recipes. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Small-scale breweries sprout up across the country
    As the craft beer movement continues to flourish, small-scale breweries, known as nanobreweries, are becoming more common across the country. New Hampshire is making it easier for these operations to obtain licenses to distribute their small batches of brews throughout the area. National Public Radio (2/6) LinkedInFacebookTwitterEmail this Story
  • Study: Diet drinks amp alcohol potency
    Researchers say alcohol mixed with a diet drink is more potent than alcohol mixed with a sugar-sweetened drink because the sugar absorbs some of the alcohol. "Alcohol, consumed with a diet mixer, results in higher (BrAC) Breath Alcohol Concentrations as compared to the same amount of alcohol consumed with a sugar-sweetened mixer," explained lead author Cecile Marczinski. National Public Radio/The Salt blog (2/5) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Innovative training materials
    From culinary to baking and pastry, the CIA is the source for in-depth training materials. Lectures, techniques, video clips, demonstrations, and much more are currently available online in a variety of multimedia options. Get the education that delivers results. Shop now. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
--Maya Angelou,
American author and poet

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

Subscriber Tools
Print friendly format | Web version | Search past news | Archive | Privacy policy

Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
A powerful website for SmartBrief readers including:
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.® Legal Information